These pork and kimchi dumplings are a fun dish for their small but numerous servings of pork, kimchi and onion wrapped in a delicate, folded dough. The quick dipping sauce adds the perfect punch of flavor to these savory dumplings.
These dumplings can be served as an appetizer or main dish any time of the year, depending on what you're going for.
I created this recipe because I've been experimenting with kimchi in fusion dishes such as my kimchi chowder, easy kimchi carbonara and kimchi burritos. And I have to say, it tastes amazing wrapped up in a dumpling.
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🥟Ingredients
- ground pork - Many dumpling recipes will use a raw ground pork filling and let it cook in the steamer. In this recipe, I cook the pork first with the onions before filling the wrappers, giving it a slightly different taste and texture.
- yellow onion - For the dumpling filling.
- soy sauce - For the dipping sauce.
- Korean kimchi - Here is a recipe for how to make kimchi or you can buy it in-store.
- dumpling wrappers - You can find these premade in the reach-in refrigerators or frozen section of the supermarket.
- sesame oil - Toasted.
- lime juice - Freshly squeezed.
*Check recipe card for full ingredients and amounts.
🥢Equipment
- bamboo steamer - To cook the dumplings.
- parchment liners - You can buy them online or cut your own.
🔪How to Make Them
To Prepare the Dumplings:
- Make the filling. Heat a medium-size frying pan over medium heat. Add the ground pork, yellow onions, green onions, and soy sauce to the pan. Fry the pork, breaking it up into small pieces as it cooks. Once the pork is fully cooked (after about 5 minutes), remove from heat and stir in the diced kimchi.
- Fill the dumpling wrappers. Place a small spoonful of filling in the center of a wrapper. Dip your finger into some water and dab around the whole edge of the wrapper. Fold and pleat the edges together, making sure to seal them well. Repeat for the rest of the wrappers.
To Steam the Dumplings:
- Add dumplings to steamer. Line a bamboo steamer with round, perforated parchment paper liners (or you can just poke holes into parchment yourself). Arrange the dumplings inside, being careful not to overcrowd them. Cover with the lid and place in a wide skillet on the stove.
- Steam the dumplings. Fill the skillet with water (just enough for the water to submerge the bottom rim of the bamboo steamer, but no higher). Bring the water to a boil and then lower the heat to medium. Steam the dumplings for about 10 minutes, until the dough is cooked. Keep an eye on the water level and add more boiling water as needed.
To Serve:
- In a small bowl, whisk the soy sauce, lime juice, sesame oil and ginger together. This is your dipping sauce.
- Serve the dumplings immediately with the dipping sauce. Garnish with fresh, sliced green onions if desired.
✔️Joss' Tips
When cooking your kimchi dumplings, be sure to use parchment inserts or liners with small holes in them. Parchment inserts are important because they keep the dumplings from sticking at the bottom, whether you are using a bamboo steamer or a metal steamer (good substitute for bamboo steamer).
As you're filling and folding, keep the dumpling wrappers under a damp, clean kitchen towel so that they don’t dry out.
As you can see, there are many ways to fold dumplings, but here are some of the most popular and easiest:
- The half-moon, the easiest and most common one, is folded in half and sealed (like a perogy). If you are new to dumpling folding, you may want to start with this one.
- The two-pleat is folded in half with two pleats meeting at the middle.
- The one-directional pleat (method 3 in the video) has pleats throughout the dumpling line, all facing one way. This is one of my favorite ways.
🌡️Storage
Speaking of storage, the cooked dumplings can last up to 4 days in the fridge. Their size and uniformity also make freezing easy.
These kimchi dumplings can be frozen raw or cooked and last up to 3 months in the freezer. However, there are certain steps to follow, as outlined in my easy pierogies recipe.
- First, let them cool completely if they are cooked.
- Next, be sure to freeze them, without them touching, on a parchment-lined cookie sheet in one layer; this will keep the dumplings from freezing together.
- After they are frozen solid, put them in a freezer-safe container or bag and back into the freezer.
♨️Reheating
If you want to reheat them later, you can take some out and steam, boil or microwave them. They are best if cooked from frozen because thawing them first can make them soggy and difficult to work with.
❓Recipe FAQs
Kimchi dumplings consist of a ground pork filling with Korean kimchi and various seasonings wrapped inside a pouch of dumpling dough.
If you're serving them as a main you can try noodles, fried rice, stir fry, green salad and similar dishes.
❤️More Kimchi Recipes to Try
If you tried this 🥢🥟 Kimchi Dumplings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Dumplings Recipe
Ingredients
For the Dumplings
- 1 cup ground pork
- ¼ cup yellow onion - diced
- ¼ cup green onions - sliced
- 1 tablespoon soy sauce
- ½ cup kimchi - diced finely
- 32 dumpling wrappers - approximately
For the Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon ginger - peeled and grated
Instructions
To Prepare the Dumplings
- Heat a medium-size frying pan over medium heat. Add the ground pork, yellow onions, green onions, and soy sauce to the pan. Fry the pork, breaking it up into small pieces as it cooks. Once the pork is fully cooked (after about 5 minutes), remove from heat and stir in the diced kimchi.1 cup ground pork, ¼ cup yellow onion, ¼ cup green onions, 1 tablespoon soy sauce, ½ cup kimchi
- Place a small spoonful of filling in the center of a wrapper. Dip your finger into some water and dab around the whole edge of the wrapper. Fold and pleat the edges together, making sure to seal them well. Repeat for the rest of the wrappers.32 dumpling wrappers
To Steam the Dumplings
- Line a bamboo steamer with round, perforated parchment paper liners (or you can just poke holes into parchment yourself). Arrange the dumplings inside, being careful not to overcrowd them. Cover with the lid and place in a wide skillet on the stove.
- Fill the skillet with water (just enough for the water to submerge the bottom rim of the bamboo steamer, but no higher).
- Bring the water to a boil and then lower the heat to medium.
- Steam the dumplings for about 10 minutes, until the dough is cooked. Keep an eye on the water level and add more boiling water as needed.
For the Dipping Sauce
- In a small bowl, whisk the soy sauce, lime juice, sesame oil and ginger together.3 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon sesame oil, 1 teaspoon ginger
To Serve
- Serve the dumplings immediately with the dipping sauce. Garnish with fresh, sliced green onions if desired.
Equipment
Notes
- The nutrition information does not include the dipping sauce.
- This recipe yields about 32 dumplings using wrappers that are around 3 ¼ to 3 ½ inches in diameter.
- Watch video in post to see how to fold the dumplings.
- The cooked dumplings can last up to 4 days covered in the fridge.
- These kimchi dumplings can be frozen raw or cooked and last up to 3 months in the freezer.
- If you want to reheat them later, you can take some out and steam, boil or microwave them. They are best if cooked from frozen because thawing them first can make them soggy and difficult to work with.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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